mutton Kofta Curry

Place Keema in a bowl (use fresh keema and don't wash it, otherwise it will fall apart when it's cooked) Dry roast and grind the whole dhania, jeera and red chillies.

Now add half of the freshly ground dhania, jeera and red chillies to the keema, then add 1 tbsp of garlic and 1 tbsp of ginger paste.

Add the chopped mint and salt.

Mix and leave it aside for 15 minutes.

In another pan, add 1 tbsp of oil, add the fried onions and saute them for a few seconds.

Then add a tablespoon of ginger and garlic paste.

Finally add the remaining dhania, jeera and red chilli powder and the garam masala powder.

Saute for another 2 seconds.

Now add the can of tomato sauce and a cup of yogurt.

Add salt to taste and about 2-3 large cups of water.

Once the gravy starts to boil - Make small balls (the size of a walnut) out of the keema and add them to the gravy.

Let the koftas cook in the gravy on high for 30 minutes.

By then the gravy should also start to thicken and the koftas will be cooked.

Now cover and simmer for another 5 minutes.

Garnish with coriander and serve with readymade naan or roti.